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    You are in: Home / Recipes / Cheddar Broccoli Pasta Bake Recipe
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    Cheddar Broccoli Pasta Bake

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    littlechick's Note:

    An old recipe my Mom had lying around. Creamy and cheesy!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 16 ounces elbow macaroni
    • 1 cup milk
    • 1 (10 3/4 ounce) can cream of chicken soup
    • 1 tablespoon mustard-mayonnaise blend
    • 1 tablespoon olive oil
    • 1 small onion, chopped
    • 1 1/2 cups shredded cheddar cheese, divided
    • 10 ounces broccoli, chopped, blanched, and drained

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Cook elbow macaroni for 6 minutes, drain, and rinse with cold water.
    3. 3
      Spray a 2 quart casserole dish with non-stick spray.
    4. 4
      In a medium bowl, combine soup, milk, and mayonnaise.
    5. 5
      Heat olive oil in a medium saucepan, over medium heat.
    6. 6
      Add onion, cook and stir for 2-3 minutes.
    7. 7
      Add milk mixture and bring to a boil, stirring constantly. Boil 1 minute.
    8. 8
      Remove from heat; stir in 1 1/4 C of cheese until smooth.
    9. 9
      Blend in the drained broccoli and cooked pasta.
    10. 10
      POur mixture into prepared casserole dish.
    11. 11
      Top with remaining 1/4 C cheese.
    12. 12
      Bake in the oven for 20 minutes or until hot and bubbly.

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    Ratings & Reviews:

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    Nutritional Facts for Cheddar Broccoli Pasta Bake

    Serving Size: 1 (261 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 411.2
     
    Calories from Fat 72
    17%
    Total Fat 8.0 g
    12%
    Saturated Fat 2.3 g
    11%
    Cholesterol 9.7 mg
    3%
    Sodium 397.4 mg
    16%
    Total Carbohydrate 69.9 g
    23%
    Dietary Fiber 4.0 g
    16%
    Sugars 3.7 g
    14%
    Protein 14.5 g
    29%

    The following items or measurements are not included:

    mustard-mayonnaise blend

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